Alix Raymond Profile - Allrecipes.com (10894605)

cook's profile

Alix Raymond


Alix Raymond
 
Home Town: West Hartford, Connecticut, USA
Living In: Palm Coast, Florida, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Photography, Reading Books, Music
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About this Cook
I'm 25 and I love cooking, especially desserts!
My favorite things to cook
DESSERT!, primarily cheesecake, cookies, and pies. Oh, and banana bread. I also like experimenting with different pasta and chicken dishes as well.
My favorite family cooking traditions
I come from an Italian family, so making sauce was a family ordeal. Meat sauce, vegetable sauce, lasagna, gnocchis, polenta, ping, you name it, we probably all cooked it together.
My cooking triumphs
Bringing desserts to work and being told that it's the best cheesecake/cookies/apple pie that they've ever had.
My cooking tragedies
Almost burnt down the kitchen when I forgot to put aluminum foil underneath an 8 inch high apple pie in the oven. Whoops!
Recipe Reviews 9 reviews
Boilermaker Tailgate Chili
Great recipe. I did modify it for my lack of eating beef (used 95% lean ground turkey and hot turkey Italian sausage). Also tried different kinds of beans (1 can light kidney, 1 can dark kidney, 1 can white, 1 can chili in chili sauce) just to get some color variation in there. I've also played around with different kinds of bell peppers, again just for color, as well as using Italian diced tomatoes to add even more flavor. Try some Sriracha instead of regular hot sauce, adds a different kind of kick to it! Using the turkey modification, it also cuts the calories down to about 340/serving (before chips/sour cream/cheese), so it's a healthier option. But great base recipe!

6 users found this review helpful
Reviewed On: Oct. 8, 2012
General Tsao's Chicken II
I stumbled upon this recipe quite a while ago and forgot to review it. I made a ton of changes, but it wasn't due to preference, it was more due to a lack of ingredients in the house. However, it still came out excellent, so here's a way you can sub a few things and still have it come out really good: Used boneless/skinless breast instead of thighs, regular onion, 1/4 cup (or more depending on personal preference) of chili powder instead of chilis, 2 tsp of orange extract instead of zest, regular white vinegar instead of rice, and substituted all of the oils with regular oil, but added 2 tbsp of peanut butter to give it that peanut oil flavor. VERY IMPORTANT to use the double fry method though, this keeps the chicken super crispy! Excellent recipe.

12 users found this review helpful
Reviewed On: Mar. 6, 2012
Layered Mint Chocolate Fudge
2nd time I've made this fudge...first time was a disaster. Great flavor, but the mint part wouldn't even spread. This time, wasn't thinking and doubled BOTH the chocolate and the white recipes. OOPS! Definitely doubling the white is great to top the 8x8 pan, but you do not need to double the chocolate. Use a full 14oz can of sweetened condensed milk for each the chocolate and the mint, and it will be great.

1 user found this review helpful
Reviewed On: Dec. 19, 2008
 
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